Fast Layered Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I prepare this satisfying salad Saturday evening and serve it to my husband and sons on Sunday after a round of gold. It's a winner on warm days - with a unique mix of vegetables like bean sprouts, green onions, water chestnuts and pea pods. And it's lovely in a glass bowl. -Joanne Trentadue, Racine, Wisconsin Ingredients:
4 to 5 cups shredded iceberg lettuce |
1 medium cucumber, thinly sliced |
1 cup canned bean sprouts |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 cup thinly sliced green onions |
1 pound fresh pea pods, halved |
4 cups cubed cooked chicken |
2 cups mayonnaise |
1 tablespoon sugar |
2 teaspoons curry powder |
1/2 teaspoon ground ginger |
cherry tomatoes and fresh parsley sprigs, optional |
Directions:
1. Place lettuce in bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight. Yield: 8-10 servings.
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